Pesto Genovese

Name: Pesto Genovese
Prep time: 10 min
Total time: 10 min
Yield: 9 servings, 2.0 l
Cuisine: Italian
Ingredients: 80.0 g fresh basil; 45.0 g pine nuts; 65.0 g Parmesan (Parmigiano Reggiano); 3.0 Garlic cloves; 160.0 ml Extra Virgin Olive Oil; 1.5 EL Fresh lemon juice; 1/2-1 TL Salt

Classic Pesto Genovese — fresh, smooth, and ready in seconds from the Vitamix.

10 minEasySauceVegetarianGluten-Free

Basil, pine nuts, Parmesan, garlic, and olive oil: Pesto Genovese is one of the great base recipes of Italian cooking. In the Vitamix the sauce comes together in seconds — more intense than with a mortar, smoother than with a food processor, and the high shear motion fully emulsifies the oil. The result is a vivid green, aromatically dense pesto that works for pasta, bruschetta, as a dip, or as a seasoning base for soups and dressings. Further down you'll find how to turn it into an arugula version, a red pesto with sun-dried tomatoes, or a vegan version.

Chef's Note

Olive oil and the pesto bitterness trap: blending on speed 10 or full variable speed mechanically breaks down the olive oil's polyphenols — just 10 to 15 seconds on the highest setting is enough to leave the pesto with a lingering, sharp bitterness on the tongue that you barely notice on the first taste but clearly feel on the finish. The fix: first coarsely chop the basil, pine nuts, Parmesan, and garlic on speed 5 to 6 (about 10 seconds), stop the blender, then restart on speed 1 to 2 and let the olive oil run in slowly through the lid opening. As soon as the pesto looks homogeneous, stop immediately. You can also stir in the last third of the oil by hand with a spoon — this is the safest method and fully preserves the fruity, round note of the oil.

Basil is sensitive to heat: a pre-chilled container or briefly freezing the basil (5 minutes in the freezer) prevents it from oxidizing and keeps the pesto bright green. Toasting the pine nuts dry in a pan for a short time — one minute on medium heat — noticeably brings out their nutty flavor.

Nutrition per 100 g

Energy	526 kcal2200 kJ
Fat	53.1 g
of which saturated fat	7.9 g
Carbohydrates	3.2 g
of which sugars	1.8 g
Protein	7.8 g
Salt	1.5 g
Fiber	0.9 g

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

Which ingredients belong in a classic pesto?

Pesto Genovese is traditionally made from fresh basil, pine nuts, Parmigiano Reggiano (and often a little Pecorino Romano), garlic, extra virgin olive oil, and salt. In the Vitamix all the ingredients go into the container together; the oil is worked in at the end on a low speed.

Why does pesto sometimes turn bitter in the blender?

Pesto turns bitter when the olive oil runs at full power for too long — the polyphenols in the oil change their flavor profile under the mechanical load. The fix: briefly pre-chop the dry ingredients on speed 5 to 6, then stop the blender and let the oil run in on speed 1 to 2. Everything else on this is in the tips directly above the recipe.

Can I make pesto vegan?

Yes. Replace the Parmesan with 3 to 4 tablespoons of nutritional yeast for umami and flavor. The pesto is then also lactose-free and vegan — the taste differs a little but is fully satisfying.

What can I use instead of pine nuts?

Walnuts, cashews, or almonds work well as a more affordable alternative. Walnuts give a slightly more bitter flavor, cashews a milder one. Toast all variations dry for a short time before they go into the blender.

How long does homemade pesto keep?

In the refrigerator in a clean screw-top jar, fresh pesto keeps for 4 to 5 days. A thin layer of olive oil on the surface protects against oxidation and keeps the pesto green. Frozen (portioned in ice cube trays) it keeps for up to 3 months.

Is there an arugula or tomato version?

Yes. For arugula pesto, replace the basil with the same amount of fresh arugula — the flavor becomes more peppery and a little more bitter. For red pesto (pesto rosso), swap the basil for 60 g of oil-packed sun-dried tomatoes and reduce the olive oil accordingly.

How do I keep my pesto from turning brown?

Basil oxidizes through heat and oxygen. Chill the container briefly before blending, or put the basil in the freezer for 5 minutes so it does not get too warm during blending. After blending, transfer it to a jar right away, cover with olive oil, and seal airtight.